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Author: Alan P. Urwaye Publisher: Nova Publishers ISBN: 9781600218972 Category : Business & Economics Languages : en Pages : 300
Book Description
This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.
Author: Alan P. Urwaye Publisher: Nova Publishers ISBN: 9781600218972 Category : Business & Economics Languages : en Pages : 300
Book Description
This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.
Author: Murlidhar Meghwal Publisher: CRC Press ISBN: 131534193X Category : Science Languages : en Pages : 384
Book Description
This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.
Author: Jorge E. Lozano Publisher: CRC Press ISBN: 9781566769914 Category : Technology & Engineering Languages : en Pages : 376
Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Author: Joyce Boye Publisher: Springer Science & Business Media ISBN: 146141587X Category : Technology & Engineering Languages : en Pages : 684
Book Description
This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.
Author: Murlidhar Meghwal Publisher: CRC Press ISBN: 1315342022 Category : Science Languages : en Pages : 367
Book Description
This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.
Author: Pablo Juliano Publisher: Elsevier ISBN: 0128212926 Category : Technology & Engineering Languages : en Pages : 516
Book Description
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
Author: Ann H. Barrett Publisher: DEStech Publications, Inc ISBN: 1605950491 Category : History Languages : en Pages : 506
Book Description
Written by a team from the U.S. Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel. The book offers new data on numerous technologies used to solve problems such as nutrient densification, lightweighting, novel thermal processing, and long-term quality preservation in delivering appetizing foods and more. Testing techniques are explained for evaluating sensory qualities of foods and their effects on physical and cognitive performance.
Author: Murlidhar Meghwal Publisher: CRC Press ISBN: 1351676628 Category : Science Languages : en Pages : 397
Book Description
There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: • Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention. • Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products. • Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.
Author: Murlidhar Meghwal Publisher: CRC Press ISBN: 1315341468 Category : Science Languages : en Pages : 357
Book Description
In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.
Author: Alan P. Urwaye
Author: Alan P. Urwaye
Author: Murlidhar Meghwal
Author: Jorge E. Lozano
Author: Anna McElhatton
Author: Joyce Boye
Author: Murlidhar Meghwal
Author: Pablo Juliano
Author: Ann H. Barrett
Author: Murlidhar Meghwal
Author: Murlidhar Meghwal